It always sneaks up on us so quickly. It seems like school just ended (it seems like Passover just ended!) and it’s already time to start preparing for Rosh Hashana. There’s introspection, there’s teshuva, there’s a lot of intense spiritual work – and there are menus! Each year, I try to combine some old favorites (if we don’t have brisket and cabbage soup, I risk a mutiny) with some newer ideas. Here are some of the latter. For more innovative and interesting recipes for the High Holidays, please visit www.gourmetkoshercooking.com.
Oven-Barbecued Brisket
Sweet Potato Pecan Pie Tarts
Cranberry Chestnut Green Beans
Chocolate Coconut Brownies
To convert any of these recipes to metric, please go to http://www.lemelange.com/conversion_chart.htm and use their chart.
Some of these recipes call for nuts. The custom on Rosh Hashana (and frequently through the end of Sukkot) is not to eat “egozim” which are walnuts and, some say, hazelnuts. The gematria (numerical equivalent) for egoz is the same as that for the Hebrew word for sin – chet. As such, we refrain from eating these nuts so that we don’t even allude to the concept of sin on the Day of Judgment. Some people may eschew nuts altogether. To find out your community’s custom, please consult your local Rabbi.
